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Thomas Tanes

Owner at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Thomas Tanes Culinary Support Services</span>
Intro Book
Seasoned hospitality manager with culinary expertise.
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Location
Greater Houston, US
Skills
  • Culinary Skills
  • Menu Development
  • Catering
  • Food Safety
  • Recipes
  • Show all
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Bio

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Thomas Tanes is a seasoned hospitality professional with 30+ years of experience in culinary management, menu development, and team building. He has worked with various companies, including Thomas Tanes Culinary Support Services, Snap Kitchen, Morrison, Crossroads Cafe, Sodexo, Wyndham Warwick Hotel, Business Evolutions, Inc, Randall's Markets, Butera's Restaurant Group, and Continental Airlines Chelsea Food Services. He holds degrees from the Culinary Institute of America, Pratt Institute, and Rice University.

Experience

  • Thomas Tanes Culinary Support Services
    • Owner
      • Jan 2006 - Present

      Provide HANDS ON Culinary Support and services for start-ups, Turn a Rounds, and high growth; including product and Menu Development, Quality Assurance, Process Improvement, Food safety Standards, Team Building and Mentoring.Specializing in Turn a Rounds

  • Snap Kitchen
    • Chef Consultant
      • 2016 - 2016
  • Morrison
    • Director of Food and Nutrition Services
      • Sep 2009 - May 2011

      Responsible for the successful operation of food and nutritional services in a Regional Hospital

  • Crossroads Cafe
    • Consultant
      • 2006 - 2009

      Established procedures, menu and recipe development and financial reporting systems

  • Sodexo
    • Executive Chef
      • 1998 - 2005

      Responsible for kitchen operations within major corporate accounts. Trained and executed team on corporate and customers standards. Responsible for P&L achievement, menu design and planning, procurement, food safety, team building, training, coaching and counseling.

  • Wyndham Warwick Hotel
    • Executive Chef
      • 1996 - 1998

      Lead Culinary initiatives in 350 room vintage hotel with elite customer base and strong bookings for meetings and events. Developed high performing team and P&L results.

  • Business Evolutions, Inc
    • Chef Consultant
      • 1994 - 1998

      Analyzed menu potential, product offerings, waste, procurement, general procedures including food safety, quality, labor and financial expectations.

  • Randall's Markets
    • Catering Specialist
      • 1995 - 1996
  • Butera's Restaurant Group
    • Executive Chef / Commissary Manager
      • 1991 - 1994

      Provided menu development, preparation and distribution to four facilities and provided design, delivery and service for outside / private catering events.

  • Continental Airlines Chelsea Food Services
    • Corporate,Executive and Chef Steward
      • 1986 - 1991

      Responsible for training, quality and start-ups; Design and developed menus,training and quality standards. Provided on-board in-flight service training and customer care for airlines first International departures. Provided menu presentations and training to acquire new business with other major...

Education

  • Rice University
  • Culinary Institute of America
  • Pratt Institute
  • Pratt Institute

Suggested Services

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Industry Focus. “Hospitality”

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